Why three curries a week could lower risk of death

Curry really could be the spice of life after scientists discovered that eating hot food regularly can lower the risk of dying prematurely.

A study of nearly 500,000 Chinese people over seven years found that those who ate spicy food three times a week cut their risk of dying by 14 per cent compared with people who abstained.

Although researchers at Harvard University say they cannot definitively say that hot food has a protective effect, they say it paves the way for more research which could lead to new dietary recommendations.
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